Ravioli and Sausage Bake

A few of my favorite things in life consists of Italian food..Raviolis is one of them.​ This is extremely easy to make and takes only a few minutes to prepare! I would say if you are in a hurry and want to make something hearty, Italian, and delicious, try this!

IMG_4854Pasta Salad close up

Ravioli and Sausage Bake

Ravioli and Sausage Bake

Creamy ricotta filled raviolis come together with sweet Italian Sausage in this luscious bake. I guarantee you can't just have one bite of this!

Ingredients

1 lb of raviolis (I used ricotta filled Raviolis)

1 pack of Johnsonville Ground Mild Italian Sausage or just simply remove the casings

2 cloves of garlic; minced

1/2 yellow onion; diced

2 tsp olive oil

3 cups of marinara sauce (homemade is always best)

1 cup of shredded mozarella cheese

1/4 cup of parmesan cheese

Instructions

  1. Preheat oven to 350 degrees F. Bring a large pot of water to a boil; season with salt. Boil raviolis according to directions on package.
  2. In the meantime, bring a large frying pan or skillet to medium heat. Add olive oil, garlic, and onions. Let them sautee for about a minute, then add sausage. Continue to stir the sausage for about 5-7 minutes until it is completely cooked (not pink at all).
  3. Once the pasta is cooked, drain, and place back into pot. Add about half of the tomato sauce and stir until every single ravioi is covered in sauce. Now time to layer (almost like a lasagna)... In a baking dish, add a layer of sauce to the bottom, then a scoop of raviolis, then a large scoop of sausage, then a scoop of mozarrella cheese, parmesan cheese, and repeat until you are out of ingredients. Bake for about 20-25 minutes until the cheese is melted. Enjoy!
http://kathrynskitchenblog.com/2015/04/ravioli-and-sausage-bake/

IMG_4853Pasta Salad close up
IMG_4855Pasta Salad close up

Killer Artichoke Cheese Bread

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If you love artichoke dip, you will for sure looooove this bread! It’s the perfect combination of garlic bread, cheese bread, and cheesy artichoke dip. There is something ever so perfect about bread when it comes straight from the oven. The crunchy-ness of the outer crust–and then the warm and fluffy soft middle. This is such a favorite because how could you go wrong with this amazing combination!? You can’t!

Ingredients:
1 ciabatta loaf
1/2 cup melted butter
1/2 cup fat-free sour cream
1 can of artichoke hearts; drained and chopped
1 tsp salt
1/2 tsp pepper
3 cloves of garlic; finely chopped
1/2 cup mozzarella cheese
1/4 cup monterey jack jack cheese
1/4 cup cheddar cheese
Chives; finely chopped to sprinkle on top

Steps:
1. Preheat oven to 400 degrees F. Slice bread in half and lay out on baking sheet lined with foil.

2. Melt butter for 30 seconds in microwave. In a medium sized bowl, add butter, sour cream, artichoke hearts, salt, pepper, garlic, and cheeses until well combined. Spread evenly on each half of bread and bake for 15 minutes until melted. Switch oven to broil and broil bread for 3 minutes until bubbly. Let cool for 5 minutes, slice, sprinkle chives, and enjoy!

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Bacon Jalapeno Cheddar Cheese Ball

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Ingredients:
2 (8 ounce) packages cream cheese, softened
3 jalapeños, seeded and finely chopped, divided
1 cup shredded cheddar cheese
8 slices of bacon, cooked and chopped, divided (I used turkey bacon)
¼ cup green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp onion powder

Steps:
1.In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, salt, pepper, minced garlic,  garlic powder, onion powder, and Worcestershire sauce, until fully incorporated.
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2. On a large plate combine other half of the bacon and jalapeños.  Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.

3.Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days. Serve with your favorite crackers and/or pretzels! Deeeeelish!
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Spinach and Swiss Cheese Breakfast Bowl

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I love a good hearty breakfast to get me through the day. And you know what they say, breakfast is the most important meal of the day so why not make it delicious and healthy!? This breakfast bowl is filled and layered with wilted spinach, scrambled eggs, melted swiss cheese, and salsa. I also love sliced avocado in it too..You can add your favorite breakfast toppings to this! Stay tuned for more hearty breakfast bowls coming soon! 🙂

Ingredients:
My scrambled eggs recipe
2 cups fresh spinach
1/2 tsp olive oil
1 slice of swiss cheese
1 Tbsp salsa
Avocado (optional)

Steps:
1. Sauté spinach: In a sauté pan on medium heat add a drop of olive oil and then add the spinach. It’s ok to pile it up as it will wilt quickly. It may not all fit in at first. Using a tongs, gently toss and turn the spinach so all of the unwilted leaves make contact with the bottom of the pan. Continue to do so for a few minutes until spinach is cooked down slightly.

2. In a bowl, add spinach to bottom of bowl, then top with a generous scoop of scrambled eggs, swiss cheese, and salsa.

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Spicy Chicken and Cheese Enchiladas

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This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

Ingredients:
16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

Steps:
1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉
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